| Author |
Message |
    
Brewrunner
New Member
Username: Brewrunner
Post Number: 10
Registered: 05-2006
Posted From: 71.252.208.25
| | Posted on Tuesday, June 13, 2006 - 03:27 pm: | 
|
This was my first all grain lager. Here's my malt profile:
21% German Pilsner
33% German Munich
25% Vienna
4.2% Caramunich
4.2% Crystal 40
4.2% CaraPils
4.2% Aromatic
4.2% Flaked Barley
This is a 7 gal split batch using WLP830 and WY2124. OG was 1.082
Single Infusion Mash at 156-157 degrees.
I felt that I pitched adequate yeast too: Each carboy had about 3.5 gallons wort. I built up two concurrent starters to 5L, decanted then reactivated on brew day and pitched each seperately.
Initial fermentation was very active with about 4-6 hour lag time. The temp was held at 50 degrees for 13 days after which fermentation appeared to be complete. I then raised the temp to 66 degrees for the last 72 hrs. There is still no airlock activity and the SG is at 1.029. I was expecting about 1.025 which would be about 70% atten.
So is this near the expected OG for the malt profile and mash temp? I normally mash about 150 degrees and get 75% attenuation with ales so this is new stuff to me. Should I leave the beer at 66 degrees for another week or two, or drop the temp and begin lagering now? |
Dan Listermann
Senior Member
Username: Listermann
Post Number: 2931
Registered: 03-2004
Posted From: 216.23.59.245
| | Posted on Tuesday, June 13, 2006 - 03:41 pm: |
|
Your conversion temperature of 156 to 157 pretty much tells it all, if you ask me.
Dan
--This space is again being left intentionally blank.-
|
Doug Pescatore
Senior Member
Username: Doug_p
Post Number: 1935
Registered: 10-2002
Posted From: 141.232.1.1
| | Posted on Tuesday, June 13, 2006 - 03:41 pm: |
|
Done....The high mash temp would leave you with a less fermentable wort. 0.004 is not worth worrying about IMHO.
-Doug |
Brewrunner
New Member
Username: Brewrunner
Post Number: 11
Registered: 05-2006
Posted From: 71.252.208.25
| | Posted on Tuesday, June 13, 2006 - 03:44 pm: |
|
Thanks all, yeah I kind of figured the mash temp did it. The beer is about 6.9% alcohol now so I think it won't be that sweet tasting. |
Tim Wi
Intermediate Member
Username: Riverkeeper
Post Number: 442
Registered: 03-2005
Posted From: 170.141.68.2
| | Posted on Tuesday, June 13, 2006 - 05:20 pm: |
|
65% is close to my experience with WLP830 when I mash around 152.
T |
Brews and Views Archive 2006 
Closed: New threads not accepted on this page